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Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity. Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia’s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs. This conversation dives into Tony’s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don’t have to lose the soul of food.  Episode Highlights Tony Panetta’s journey from apprentice chef to Group Executive Chef of Trippas White Group What it takes to deliver exceptional food experiences at scale Why relationships with Australian producers are the heart of great hospitality Mentoring the next generation of chefs and building a strong kitchen culture Sustainability, innovation, and the future of Australia’s food industry Key episode takeaways Big operations do not have to mean losing creativity or connection. Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people. Subscribe for more candid conversations with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow Tony Panetta, Group Executive Chef, Trippas White Group  Instagram: @tony.panetta Instagram: @trippaswhitegroup LinkedIn: https://www.linkedin.com/company/trippas-white-group  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source: @straight_to_the_source See omnystudio.com/listener for privacy information.

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career. David talks about the moment he realised the traditional hospitality path wasn’t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it’s now one of the most exciting frontiers in hospitality and how he’s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub. We explore his work with St Vincent’s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining. If you’re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart. Episode Highlights: David’s fine-dining beginnings, early mentors and family influences Why David moved into aged care and how he built trust in a new setting The evolving expectations of residents and why aged care is an emerging hospitality frontier David’s focus on quality, including texture-modified meals Launch of One Plate At A Time - Industry Resource   Competition experience and his leadership across St Vincent’s homes Building a strong team, embracing technology and shaping a fresh seasonal menu Whether you’re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Follow & Connect with David Martin, One Plate At A Time https://linktr.ee/davidmartin32  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia’s largest Mexican restaurant franchise. Richard shares how Dr Sam Prince’s vision of creating fresh, healthy Mexican food grew into a global movement with nearly 100 million meals donated through the Plate 4 Plate initiative. From the brand’s humble beginnings in Canberra to its international footprint spanning Australia, New Zealand, the UK, Ireland, and the US, Zambrero has stayed true to its mission: to end world hunger through good food that feels good to eat. You’ll hear how Richard’s early career in hospitality (and his unlikely path to becoming a tequila connoisseur!) led him to Zambrero, where innovation meets purpose. He also reveals exciting updates on Zambrero’s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe. Episode Highlights: The story behind Zambrero and founder Dr Sam Prince’s mission to end world hunger Richard’s personal journey from fine dining to food innovation How Plate 4 Plate has helped donate nearly 100 million meals The secrets behind Zambrero’s menu consistency and innovation Launching oven-baked chips that taste fried with 50% less fat Insights into the Zambrero franchise model and growth across Australia and beyond Whether you’re a foodie, a franchise entrepreneur, or simply someone who loves a burrito with purpose, this episode is packed with flavour and inspiration. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Zambrero Official Website Connect with Zambrero on LinkedIn and Instagram Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, brutally honest, and unapologetically Italian Chef Danny Russo. From humble beginnings in Sydney’s inner west to working in some of the world’s top kitchens in London, Rome, and Marseille, Danny has carved out a remarkable career grounded in respect for produce, cultural authenticity, and culinary evolution. Danny shares stories of his Italian heritage, the deep-rooted traditions that shaped his love of food, and how the Australian food scene has risen to global prominence. He also opens up about his work with the Russolini Group, international consulting projects in Chicago and Manhattan, and how he’s blending innovation with tradition, without the gimmicks. Hear Danny’s refreshing perspective on: Why Australian chefs and produce are now world leaders His philosophy on simplicity, respect, and storytelling in food The importance of provenance and consistency in hospitality How technology and AI are shaping the modern kitchen The balance between global influence and Italian soul This raw and honest chat is packed with insight, grit, and laughs, straight from the heart of a chef who never holds back. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Follow Danny Russo and find out more about the Russolini Group: Instagram: https://www.instagram.com/therussolinigroup  Instagram: https://www.instagram.com/sala.dining  LinkedIn: https://www.linkedin.com/in/danny-russo-25a60b30/  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, host Lucy Allon sits down with hospitality leader Laura Goldberg. As Co-Owner and COO of Hurricane’s Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project. Whether you’re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership. What you’ll learn: How empathy drives sustainable business growth The realities of running a global restaurant brand Building an inclusive community for women in hospitality The importance of mental health in leadership Why community and connection fuel the future of hospitality Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  Follow Laura Goldberg and find out more about her growing business group, Hurricane’s Grill Restaurants: Laura Goldberg https://www.instagram.com/laura_g_hurricanesgrill  Hurricane’s Grill Restaurants www.hurricanesgrillrestaurants.com.au Discover more about Women in Cafes and Restaurants: https://wcr-connect.com.au/  Learn more about The Burnt Chef Project: https://www.theburntchefproject.com/  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, we’re joined by two culinary heavyweights: Adrian Richardson, TV chef and restaurateur behind La Luna and Good Chef Bad Chef, and Markus Werner, Culinary Director at Delaware North, overseeing stadiums and resorts across Australia. From humble apprenticeships to leading massive teams and global TV audiences, Adrian and Markus share how they first met (spoiler: it involves a “borrowed” knife), the values forged through old-school culinary training, and what drives them to keep learning after decades in the industry. They talk about: The realities of kitchen culture then and now. What has changed and what hasn’t How to spot and nurture the next generation of great chefs The balance between fine dining precision and stadium-scale catering What keeps these bigger-than-life chefs inspired outside the kitchen, from hunting to motorbikes to salami-making Their most memorable food moments (including Adrian’s unforgettable nonna’s ravioli) A lively, heartfelt, and often hilarious conversation about passion, friendship, and what it truly means to dedicate your life to food. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  Follow our guests: Adrian Richardson – https://www.instagram.com/chef_adrian_richardson/  Markus Werner – https://www.instagram.com/mwservus  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, host Lucy Allon is joined by Jules Bagnato, co-owner of Brae Restaurant in regional Victoria, one of Australia’s most celebrated dining destinations and the nation’s first three-star Food Made Good accredited restaurant. Jules shares her remarkable journey from a corporate background to shaping one of the world’s most respected hospitality venues, where regenerative farming, design, and storytelling converge to create an authentic sense of place. From her early experiences living in Spain during the rise of modern gastronomy to leading Brae’s sustainability and culture programs, Jules reveals how she and chef Dan Hunter built a restaurant deeply connected to its landscape, people, and purpose. Tune in for an inspiring conversation about: Building a hospitality business rooted in values, vision, and culture How European dining philosophies shaped Brae’s approach to Australian terroir Why sustainability goes far beyond composting and solar panelsCreating pathways for leadership, respect, and well-being in hospitality teams The behind-the-scenes systems that support creativity and consistency Whether you’re a chef, restaurateur, designer, or food lover, this episode offers rare insight into how one of Australia’s most thoughtful food and hospitality leaders is reshaping the future of dining. Episode Highlights [00:00] Welcome to Straight To The Source [00:27] Introducing Jules Bagnato and Brae Restaurant [03:40] The influence of Spain’s avant-garde dining scene [07:00] Building a sense of place at the Royal Mail Hotel [13:00] The vision and design philosophy behind Brae [18:00] Creating culture, clarity, and respect within a team [22:00] Defining sustainability and the Food Made Good framework [27:00] Lessons from achieving Australia’s first three-star sustainability rating Follow Brae Restaurant: https://www.instagram.com/braerestaurant  Learn more about Brae Restaurant: https://www.braerestaurant.com  Find out about the Sustainable Restaurant Association and Food Made Good Accreditation: https://thesra.org  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr Lucy Allon: https://www.linkedin.com/in/lucyallon See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, host Tawnya Bahr sits down with Karen Doyle, chef, educator, and national president of the Australian Culinary Federation. From growing up on a farm in Ireland to backpacking her way to Australia, Karen’s story is as rich and flavourful as the food she loves. Karen shares how she unexpectedly fell into cooking, her journey through hotel kitchens, and how passion, care, and respect have shaped her career. She opens up about her leadership roles with both the Australian Culinary Federation and World Chefs, why mentorship is vital, and how the culture of hospitality is changing for the better. This conversation is packed with insights for anyone working in (or inspired by) food and hospitality — from the importance of networks and lifelong learning, to building sustainable careers with balance and purpose. Follow Karen Doyle: @irishkaz7 Follow @acfaussiechefs  Follow: @Worldchefs Follow: @LeCordonBleuaustralia   Connect with the Australian Culinary Federation: https://www.austculinary.com.au/ Learn more about World Chefs: https://worldchefs.org/  Find out more about Straight To The Source: https://straighttothesource.com.au/  Follow Straight To The Source Food Podcast @stts_podcast Follow Straight To The Source @straight_to_the_source Connect with your hosts: Tawnya Bahr Lucy Allon See omnystudio.com/listener for privacy information.

Today, we’re going straight to the source of Hillside Food Forest. In this episode, host Tawnya Bahr is joined by Sam Rayment and Liz Ferrone, the duo who swapped engineering and dietetics for life as regenerative farmers in Putty, New South Wales. From their first backyard aquaponics system in Redfern to raising pigs, cattle, and pasture-raised chickens on their farm, Sam and Liz share the steep learning curve, triumphs, and wild stories that come with building a business from the soil up. This isn’t just a conversation about farming—it’s about setting out to change the future of food. Episode Highlights How an engineer and a dietitian became regenerative farmers with no prior farming background The leap from Sydney city life to establishing Hillside Food Forest in Putty, NSW Why pigs, cattle, and pasture-raised chickens became the heart of their farming system The wild challenges of farm life: escaping pigs, chicken chaos, and floods Building confidence and quality through feedback from chefs at Carriageworks Farmers Market Scaling from small batches to supplying restaurants and wholesale with consistent, premium produce The role of freezing in ensuring quality, consistency, and nationwide distribution Collaborating with LP’s Quality Meats to create a smallgoods range Turning pork fat into value-added products: lard-based moisturisers and pet treats Why regenerative farming means transforming waste into resources Follow Hillside Food Forest:Instagram: @hillsidefoodforest Follow Straight To The Source Food Podcast:Instagram: @stts_podcast Follow Straight To The Source:Instagram: @straight_to_the_source Connect with your hosts: Tawnya Bahr Lucy Allon See omnystudio.com/listener for privacy information.

Today, we’re going straight to the source of Fremantle Octopus. In this episode, host Lucy Allon sits down with Chef Sina Sucuka to dive deep into one of Australia’s most exciting, sustainable seafood delicacies: Fremantle Octopus. From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus. Episode highlights: The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch What makes Western Rock Octopus (Octopus jinda) so unique on the world stage How innovation in processing, freezing & grading ensures consistent, premium quality Why preparing octopus at home is easier than you think Culinary inspiration—from raw and sous-vide tastings to Mediterranean, Middle Eastern & modern Australian recipes This isn’t just a conversation about seafood. It’s about sustainability, innovation, and the art of food storytelling at the source. This episode is proudly presented by Fremantle Octopus Learn more about Fremantle Octopus: https://www.fremantleoctopus.com.au  Follow Fremantle Octopus: https://www.instagram.com/fremantleoctopus/  https://www.facebook.com/fremantleoctopus/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast  Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/  Connect with your hosts:  Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/  Lucy Allon: https://www.linkedin.com/in/lucyallon/  See omnystudio.com/listener for privacy information.

Today, we’re going Straight To The Source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House. From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference. We explore: The health benefits of EVOO and how to maximise them Why Australian-grown olive oil leads the world in quality Cooking tips that push EVOO beyond the salad bowl Flavour profiles: from delicate to robust, and how to pair them The sustainability story behind supporting local producers This is an episode for chefs, food lovers, and anyone who wants to take their cooking—and their health—to the next level with one simple ingredient. Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/  Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/ Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/  Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast  Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/  Connect with your hosts:  Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/  Lucy Allon: https://www.linkedin.com/in/lucyallon/  See omnystudio.com/listener for privacy information.

In this episode, Tawnya Bahr sits down with renowned pastry chef and longtime friend Christopher Thé, whose creativity has reshaped the way Australians think about desserts. From his early days at the legendary Claude’s to creating the world’s most Instagrammed cake at Black Star Pastry, Chris has always pushed boundaries. But after building a global phenomenon, he walked away — and in doing so, opened the door to a new era of artistry and authenticity. Today, Christopher invites us into his world at Hearthe, his Stanmore bakery and café dedicated to modern Australian baking and the use of native ingredients. He shares how his mindset has shifted from the ambition of his 20s, to the whirlwind of his 30s, and now to a more deliberate, grounded chapter where food language, artistry, and community are at the core. We explore: The lessons learned working under Tim Pak Poy at Claude’s The rise of Black Star Pastry and what it felt like to walk away Why Australian native ingredients are central to his baking today How Hearth reflects his values of connection, sustainability, and creativity The evolution of a chef’s mindset from 20s → 30s → now Balancing artistry with the practical realities of running a business The launch of his new book, Modern Australian Baking Reimagining the famous strawberry watermelon cake version 2.0 This is a story about reinvention, resilience, and the power of creating a food language that speaks from both heart and earth. Learn more about Hearthe: https://www.hearthe.com.au  Follow Hearthe: https://www.instagram.com/hearthe_aus/  Follow Christopher Thé: https://www.instagram.com/the_christopher_the/  This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com  See omnystudio.com/listener for privacy information.

What does it take to build a restaurant that’s more than just four walls—and create a training ground for the next generation of chefs? In this episode, chef Andy Ashby, owner of Brisbane’s celebrated C’est Bon, is in conversation with Tawnya Bahr, sharing his beginnings in New Zealand kitchens and his experiences working with some of Australia’s most influential chefs, including Scott Pickett and Nelly Robinson. Andy shares his journey of resilience, creativity, and leadership. In This Episode: The evolution of Andy’s career across New Zealand, Melbourne, Sydney, Hamilton Island, and now Brisbane. Andy’s apprenticeship program, “Practice What You Preach”, is changing how young chefs learn the realities of running a restaurant. Andy’s passion for supporting producers, collaborating with fellow chefs, and keeping “the fire burning” in hospitality. Big-picture thoughts on immigration, apprenticeships, and the future workforce of Australian kitchens. About Andy Ashby From fast-food beginnings in New Zealand to running one of Brisbane’s most dynamic dining destinations, Andy Ashby has built a career on people-first leadership, and he’s not done yet. In this episode, Andy talks about his apprenticeship program, “Practice What You Preach,” the realities of running restaurants during tough times, and why the fundamentals of cooking—and community—will always matter most. Follow Chef Andy Ashby @andy_anaru and C’est Bon Restaurant @cestbonrestaurantandlebonbar This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com  See omnystudio.com/listener for privacy information.

What if hospitality could transform lives far beyond the dining table? In this episode of Straight To The Source, host Tawnya Bahr sits down with Shaun Christie-David, founder of Plate It Forward — a social enterprise rewriting the script on restaurants and catering. From creating jobs for people facing barriers to employment, to donating more than 670,000 meals to communities in need, Shaun shares how food can be one of the most powerful tools for connection and change. He opens up about his journey from finance to hospitality, the role of doubt in leadership, and why his restaurants — Colombo Social, Kabul Social, Kyiv Social, and Calcutta Social — are built on dignity, culture, and community. Along the way, Shaun reflects on the lessons of COVID, the joy of working alongside diverse teams, and how consistency and kindness are reshaping what hospitality looks like. This is an inspiring conversation about resilience, purpose, and the belief that a plate of food can change the world. In This Episode: The beginnings of Plate It Forward and its growth into a movement. Building employment pathways for asylum seekers, refugees, and vulnerable communities. Why food quality and cultural pride matter in every meal — even food relief. The balance between social impact, sustainability, and business growth. Shaun’s candid reflections on doubt, leadership, and redefining hospitality. Keywords (for SEO & platform tags): Hospitality, Social enterprise, Plate It Forward, Food relief, Refugees, Asylum seekers, Community, Leadership, Resilience, Purpose, Cultural pride, Sustainability About Shaun Christie-David Shaun is the founder of Plate It Forward, a hospitality group dedicated to creating jobs and feeding communities through its restaurants, catering arm, and community kitchen. Recognised by SBS as one of Australia’s Top 50 Food Changemakers, Shaun is driven by the belief that food is a universal language of connection, resilience, and hope. Learn more at plateitforward.org.au This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com   See omnystudio.com/listener for privacy information.

At 15, Nik Hill traded the classroom for the kitchen — and never looked back. In this candid chat with Lucy Allon, he reveals how mentorship, competitions, and mastering the fundamentals of French cuisine cooking propelled him from young apprentice to the creative force behind Sydney’s Porcine Bistro. From fine dining to smoked eels, discover the flavours, philosophies, and hard-earned lessons that define Nik’s recipe for leadership and his unique mark on the city’s dining scene. Takeaways   Nik started cooking professionally at 15. The organisation and adrenaline of service in kitchens were significant motivators. Mentorship played a crucial role in Nik’s career development. Transitioning from fine dining to British pub food was a refreshing change for Nik.  Nik says that focusing on cooking ‘properly’ is essential for great food. The concept of Porcine was influenced by Nik’s time at the Old Fitz pub in Sydney. Innovative use of secondary cuts and lesser-known ingredients is key. Competitions provide valuable learning experiences and mindset training. Leadership in the kitchen emphasises cooking skills over titles. Standout Quotes: "I just wanted to get out of school." "It's a long game." "Be the cook, not the chef." Episode Chapters 00:00 Introduction to Nik Hill and His Culinary Journey 02:47 Early Influences and Career Beginnings 05:58 Mentorship and Growth in Elite Kitchens 08:58 Transitioning to the Old Fitz and British Pub Cuisine 11:57 The Concept and Development of Porcine 14:57 Innovative Projects: Smoketrap Eels 19:59 Defining the Unique Style of Porcine 22:56 The Role of Competitions in Nik's Career 25:56 Leadership Style and Mentoring Young Chefs 29:53 Future of Sydney's Dining Scene and Nik's Vision   Links Nik Hill: https://www.instagram.com/nikhill_smoketrap  Website: https://www.porcine.com.au/  Instagram: https://www.instagram.com/porcinebistro  Facebook: https://www.facebook.com/Porcinebistro/  This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com  #cooking #mentorship #restaurant #culinary #competition #leadership #diningscene #Australiancuisine #Britishpubfood #innovativecooking #Porcine #SmoketrapEels   See omnystudio.com/listener for privacy information.